Zucchini and Goat Cheese Salad

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Mmmmmm zucchini…….or courgette depending where you hail from. We can’t decide what to call it at our place.

This is a cooked zucchini salad, so it’s chunky and hearty but fresh. So it’s great all year round from Winter to Summer.

I like to add some lemon zest to freshen it up and the flavonoids in the rind are good for you. Don’t quote me, you can Google ‘flavonoids lemon zest benefits’ or ScienceDirect have an interesting article.

Just a note I say ‘roughly chopped’ frequently in these recipes. It’s my way of saying unfortunately you can’t throw it in whole but it doesn’t have to be pretty.

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Zucchini Goats Cheese Salad

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Yield: 4

Author: Paige

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This is a cooked zucchini salad, so it’s chunky and hearty but fresh. So it’s great all year round from Winter to Summer.

Ingredients

Zucchini Goats Cheese Salad

• 3 pounds zucchini (5-6 depending on size), halved lengthwise and chopped into 1 inch chunks
• 2 cups baby spinach leaves washed
• 1/2 cup goat cheese roughly chopped
• 1/2 cup toasted almonds roughly chopped
• 2 teaspoon olive oil
• 1 cup water
• Zest of 1 lemon
• Handful parsley roughly chopped
• Salt & freshly ground pepper, to your liking

Salad Dressing

• 1/4 cup olive oil
• 1/4 balsamic vinegar
• 2 teaspoons apple cider vinegar
• Juice of 1 lemon
• Salt & freshly ground pepper, to your liking

Instructions

1. Heat a large saucepan over a medium heat. Add 2 teaspoons of olive oil and wait until you see a couple of small bubbles form in the oil.
2. Add chopped zucchinis and stir while slightly browning the zucchini for about 3 minutes.
3. Turn heat down slightly to low-medium and add half the water. Stir occasionally until water is evaporated/soaked into the zucchini. Repeat with the rest of the water.
4. Add 1 teaspoon of olive oil and increase the heat to medium. Stirring while adding more golden color to the zucchinis. Take off the heat.
5. This process should take about 10 minutes depending on your cook top (gas, electric, induction) and the zucchini should be soft on the outside, a bit of bite on the inside and slightly translucent and golden.
6. Add cooked zucchini, spinach, goat cheese, toasted almonds, lemon zest, salt and pepper to a large bowl. I use a pie dish so I can see all the goat cheese (I wish I was kidding).
7. In a small bowl whisk together the ingredients for the dressing. Don’t worry about the apple cider vinegar if you don’t have it. I tend to add it to most salads for taste but mainly health benefits.
8. Drizzle over your salad and serve.
9. Enjoy! x

Nutrition Facts

Calories

380

Fat

32 g

Sat. Fat

7 g

Carbs

16 g

Fiber

6 g

Net carbs

10 g

Sugar

10 g

Protein

14 g

Sodium

245 mg

Cholesterol

13 mg

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https://www.stripesandwillows.com/recipes/2019/10/29/zucchini-and-goat-cheese-salad

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